3. Baked in a pre-heated hot oven... I set mine for 425F..place my pie onto a parchment lined cookie sheet..on the bottom of the oven. Cover my pie crust rim with foil or pie rim cover..put it in the oven..bake for 15 minutes..move to a lower shelf..reduce the oven to 350 and bake until center is nearly firm..test with a wooden skew for doneness. Bake aproximately 40 minutes to an hour..depending upon how thick my filling is in my shell. Removing the crust cover the last 10 minutes apx. of baking time.

Remember and 'watch and test' rather than clock your pie/crust for doneness. The top should just begin to brown and feels firm to the touch.

it will make two pies. Sometimes I add a little extra potato if they are large, I like my pureed potato a little on the thickish side. I don't think the pie is overly sweet..you can taste it and adjust easily, more or less sugar and/or potato..it's a very forgiving recipe :)

Those are wonderful spices and especially blended with cinnamon and cloves..but I save that combination with a touch of ginger for my pumpkin pies. Only cinnamon and cloves goes in my SPP. Bourbon...I'm definately not a bourbon person 'lol'. I'm sure many would enjoy it though.

the original STP, before it became a fuel additive, is the heart and soul of the South along with fried chicken, biscuits, BBQ and bourbon. Can't wait to make your fine recipe for the holidays! But, like Chef Paul McCool, I would think some bourbon is absolutely required. If not for the pie....... then for the chef :-)

Your pie is beautiful! It would be a crime if it didn't taste as good as it looks:-) Thanks for the recipe too.

sure brings back childhood memories of Sunday's dinner/supper in Texas! How I love cherry pie with a must have thick top crust, mom used to make wonderful cherry pie's, to go with the fried chicken...she would have loved my SPP...though her english apple was her favorite.

my mother said her grandpa who grew them at one time (they used to be Sutherner's) said they could get a mold or something on them in storage which spoiled them is boiled. I know its more work to bake them, but I do!

I use a pumpkin pie recipe, not as much sugar, more pulp, and all the spices except CLOVES no one but my husband likes them. I don't use buttermilk, (we didn't have a cow, so until the advent of packaged buttermilk in stores we didn't have it, mom always made it with canned milk made into whole milk and added a tsp of vinegar to sour it in place of buttermilk) I use heavy whipping cream because I can digest it better, whole milk makes me ill.

The pie looks good and I will bet it tastes great as well. Are garnet potatoes red skinned? We get a nice red skinned one in the stores and of course the yellow thin yams which make great pies as well.

Garnet yam is actually not a yam at all but a sweet potato with a reddish looking skin and deep orange flesh.

Lot's of recipe's for sweet potato pie's and they are very tasty made with canned milk too. I tend to add a little more potato into my pie than the original recipe calls for...as I said the recipe is very forgiving.

Thank you so much for posting this recipe. I just put it in the oven to bake. I tasted some of the pie batter left in the mixing bowl. Oh yum! It is delicious. Can't wait to have some tomorrow after the turkey feast!

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